<![CDATA[This study evaluated the effects of different acids as marinating agents on the organoleptic quality of spent Muscovy duck (Cairina moschata) meat. The experiment used a Completely Randomized Design (CRD) with four treatments and five replications: P0 (control/non-marinated), P1 (tamarind acid), P2 (vinegar/acetic acid), and P3 (citric acid), all at 6% concentration for 60 minutes. Taste, texture, aroma, and color were evaluated through organoleptic testing by semi-trained panelists. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 95% confidence level when significant differences occurred. Results showed that acid type significantly affected (P<0.05) all organoleptic parameters. P1 produced the highest scores for taste (3.84±0.80), texture (3.72±0.89), and color (3.60±0.76), while its aroma score (3.44±0.86) did not differ significantly from the control (3.56±0.65). P3 produced the lowest scores for taste (1.48±0.77), texture (1.64±0.81), aroma (1.28±0.46), and color (2.52±1.22). Thus, 6% tamarind acid was the most effective treatment, improving flavor, tenderness, and aroma while maintaining meat color and increasing overall panelist preference. These findings suggest that tamarind acid is a suitable marinating agent for enhancing the sensory acceptability of spent Muscovy duck meat and reducing undesirable characteristics without adversely affecting its overall sensory characteristics acceptability.]]>
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